Fresh and Spicy Chicken Tortilla Soup


Flavorful broth, loaded with tender chicken - this delicious soup is much lighter than the usual cheese laden tortilla soup.

-- Serves
SKILL LEVEL 2 quarts
2 (6-inch) corn tortillas
2 teaspoons Mazola® Corn, Canola OR Vegetable Oil
4 cups reduced sodium chicken broth
1 pound boneless, skinless chicken breast
3 Roma tomatoes, chopped
1 cup chopped onion
1 jalapeno, diced
2 teaspoons chili powder
1 teaspoon ground cumin seed
1/2 teaspoon salt
1 to 2 teaspoons freshly grated lime peel
1/4 cup chopped fresh cilantro

Preheat oven to 350°F.  Brush one side of tortillas with oil. Place tortillas directly on oven rack and bake 6 to 8 minutes or until crisp. Set aside to cool.

Combine chicken broth, chicken, tomatoes, onion, jalapeno, chili powder, cumin and salt into a large pan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 30 minutes.

Remove chicken from pot and slightly cool on cutting board. Shred chicken using two forks and return to stockpot. Stir in grated lime peel and cilantro. Simmer an additional 5 minutes.

Serve each bowl topped with crumbled baked tortillas.




Total Time
Cook Time 35 minutes
Bake Time 12 to 15 minutes
Nutritional Facts
Total Fat grams 3.00
Saturated Fat grams 1.00
Cholesterol milligrams 30.00
Sodium milligrams 490.00
Total Carbohydrates grams 7.00
Sugar grams 2.00
Dietary Fiber grams 1.00
Protein grams 13.00

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